10-min. Easy Korean Tuna Mayo Deopbap
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
1
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Calories
366 kcal
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Course
Main Course
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Cuisine
Korean
10-min. Easy Korean Tuna Mayo Deopbap
Description
10-min. Easy Korean Tuna Mayo Deopbap features cooked short grain rice topped with softly scrambled eggs and sautéed kimchi, providing a blend of creamy and tangy components. The tuna is mixed with Japanese-style mayonnaise and seasoned with salt and pepper, forming a smooth, rich topping. Seaweed flakes add a subtle crunch and a hint of umami, while a drizzle of teriyaki sauce ties the flavors together. This dish combines various textures: tender eggs, flavorful kimchi, and flaky tuna, served promptly to retain warmth and freshness. Its layering technique offers a practical and straightforward way to enjoy Korean flavors without complicated preparation.
Ingredients
- 1.5 cups short grain rice cooked
- 2 large egg beaten
- ⅓ cup kimchi finely chopped
- 5.29 oz tuna in oil (or canned tuna in water, canned
- 4 tablespoon mayonnaise or regular mayonnaise, Japanese style
- 2 teaspoon vegetable oil or any neutral oil
- ¼ cup Seaweed flakes or crushed seaweed snack/strips of nori, Korean seasoned
- 1-2 tablespoon teriyaki sauce
- salt to taste
- black pepper to taste
Instructions
- Open the canned tuna and strain out the liquids using a fine sieve. Transfer the strained tuna to a small bowl and combine with 2 tablespoon or 30 ml of Japanese mayo. Season with a pinch salt and black pepper to taste. Set aside.
- Place hot cooked rice in a large serving bowl and cover to keep warm.
- Then heat 1 teaspoon vegetable oil in a small pan on medium heat. Add beaten eggs and scramble them until they take shape but are still moist looking, about 1-2 minutes. Place scrambled eggs over hot rice. (Alternatively, feel free to fry eggs sunny side up or over easy until the egg whites are set and the yolk is still a bit runny).
- In the same pan on medium heat, add remaining vegetable oil. Sauté chopped kimchi for 2 minutes until juices release. Transfer cooked kimchi over the eggs.
- Lastly place tuna mayo mixture over kimchi. Sprinkle seaweed flakes on top. Drizzle Japanese mayo and teriyaki sauce over the entire rice bowl. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 45g | 90% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 389mg | 130% |
| Sodium | 1241mg | 52% |
| Potassium | 466mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 572IU | 11% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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